Description
Butternut Squash & Quinoa Bowls are a vibrant and nutritious meal perfect for fall. Combining sweet roasted butternut squash, nutty quinoa, and fresh greens, this dish is not only visually appealing but also packed with essential vitamins and minerals. Ideal for teachers seeking healthy lunch ideas, these bowls can be prepared ahead of time and customized to suit any dietary preference. Enjoy the comforting flavors of autumn in every nourishing bite!
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 1 cup quinoa, rinsed
- 2 cups kale or spinach, chopped
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 tablespoons lemon juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Preheat oven to 400?F (200?C) and line a baking sheet with parchment paper.
- In a bowl, toss butternut squash cubes with olive oil, salt, pepper, and maple syrup until well-coated.
- Spread the squash on the baking sheet and roast for 25-30 minutes until golden brown and tender.
- In a saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes until fluffy.
- Saut? chopped kale or spinach in olive oil over medium heat for about five minutes until wilted.
- Assemble each bowl by layering quinoa first, followed by saut?ed greens and roasted butternut squash. Drizzle with fresh lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 360
- Sugar: 7g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg